Vada Pav

Name: Vada Pav
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup Besan (gram flour); 1 tsp Salt; ¾ tsp Chilli powder; ½ tsp Turmeric; 1 cup Water; 2 tbsp Oil; 1 tsp Mustard seeds; ½ tsp Heeng (asafoetida); 2 pieces Green chilly; 1 handful Curry leaves; 2 tsp Ginger; ½ tsp Turmeric; 1½ cups Boiled Potato; ¾ tsp Salt; for frying Oil; 2 tbsp Oil; 12 pieces Garlic cloves; ¼ cup Peanuts; 3 tbsp Sesame seeds; 1 tbsp Kashmiri Chilly Powder; ½ tbsp Coriander powder; 1 tbsp Kashmiri Chilly Powder; 1 tsp Salt; ½ cup Grated coconut(dried); 6 pieces Pao (soft buns)

INDIAN·VEGSource

A popular Indian street food featuring spiced potato fritters sandwiched in soft buns with a spicy garlic chutney.

35m4Servings

Nutrition

631kcal

18gProtein

66gCarbs

34gFat

Ingredients

BATTER

Besan (gram flour)

1 cup

Salt

To taste

1 tsp

Chilli powder

¾ tsp

Turmeric

½ tsp

Water

1 cup

POTATO FILLING

Oil

2 tbsp

Mustard seeds

1 tsp

Heeng (asafoetida)

½ tsp

Green chilly

chopped

2 pieces

Curry leaves

chopped

1 handful

Ginger

Optionalchopped, optional

2 tsp

Turmeric

½ tsp

Boiled Potato

diced and roughly mashed

1½ cups

Salt

¾ tsp

FOR FRYING

Oil

for frying

GARLIC CHUTNEY

Oil

2 tbsp

Garlic cloves

12 pieces

Peanuts

¼ cup

Sesame seeds

3 tbsp

Kashmiri Chilly Powder

1 tbsp

Coriander powder

½ tbsp

Kashmiri Chilly Powder

1 tbsp

Salt

1 tsp

Grated coconut(dried)

½ cup

FOR SERVING

Pao (soft buns)

6 pieces

Instructions

1Prepare the Batter and Potato Filling

10m

Make Batter

In a bowl, combine besan, salt, chilli powder, and turmeric. Whisk in water gradually to form a thick, pouring consistency batter.

Sauté Aromatics

Heat 2 tbsp oil in a pan over medium heat. Add mustard seeds and asafoetida. Once the mustard seeds pop, add chopped green chilies and curry leaves.

Cook Potatoes

Add optional ginger and sauté for 2 minutes. Stir in turmeric and cook for 30 seconds. Add the diced and mashed boiled potatoes and salt. Cook for 3 minutes, stirring well.

2Form and Fry the Vada

15m

Cool Potato Mixture

Remove the potato mixture from the heat and let it cool completely.

Shape Vada

Once cooled, shape the potato mixture into round balls.

Coat and Fry

Dip each potato ball into the prepared besan batter, ensuring it's fully coated. Carefully place the coated balls into hot oil for deep frying. Fry on medium-hot oil until golden brown and cooked through. Remove and drain on paper towels.

3Make the Garlic Chutney

Toast Garlic and Nuts

Heat 2 tbsp oil in a pan. Add garlic cloves and cook until lightly browned. Add peanuts and cook until lightly toasted. Stir in sesame seeds and turn off the heat.

Add Spices and Coconut

Add Kashmiri chili powder, coriander powder, salt, and dried coconut to the pan. Mix well and place back on low heat to stir-fry for 2 minutes.

Grind Chutney

Transfer the mixture to a blender and grind into a coarse powder. The garlic chutney is ready.

4Assemble and Serve

Prepare Pao

Take a pav (soft bun) and slit it horizontally in the middle, creating a pocket.

Assemble Vada Pav

Place a prepared vada inside the slit pav. Sprinkle generously with the prepared garlic chutney. Press gently and serve immediately.

Tips

Ensure the oil is at medium-hot temperature for frying the vada to prevent them from absorbing too much oil.

Let the potato mixture cool completely before shaping into balls to prevent them from breaking apart.

The garlic chutney can be made ahead of time and stored in an airtight container for up to a week.

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